Christmas Breakfast Casserole

Submitted by Rebecca Thompson

(Make ahead!)

1 lb. Jimmy Dean Original recipe sausage
8 large eggs
1 24 oz. loaf of good, dense white bread, cubed
2/3 cup half and half
1 ½ cups milk
Maple Syrup
2 tsp. Mulling Spice
¼ tsp. Cinnamon
½ tsp good vanilla extract
2 Tbsp. brown sugar
1 8 oz. package cream cheese
Butter for baking pan

Place package of cream cheese in freezer for about 15 minutes, or while you prepare the rest of the ingredients for the casserole (makes it easier to cut). Brush sides and bottom of 11x13” baking pan generously with butter. Slice bread into cubes and set aside. Brown sausage and drain well; set aside. In a med. bowl, beat egg until well blended. Add cinnamon, milk, half and half, brown sugar, vanilla and 1 tsp of the mulling spice. Whisk together and then add about 3 Tbsp. of maple syrup. Whisk again. Place half of the bread cubes into your prepared pan followed by half of the sausage. Remove the cream cheese from the freezer and cube it into ½ inch cubes. Dot the bread and sausage in the pan with cream cheese, then add another layer of the rest of the bread, sausage and cream cheese. Give a final whisk to your wet ingredients and pour it over the entire pan, making sure you get the edges well. Press the bread cubes into the pan so that you can see there is custard in each bit of bread. Cover with plastic and set in refrigerator for 2 – 24 hours. When ready to bake, remove from refrigerator and allow to sit at room temperature for at least 30 minutes. Remove plastic wrap and bake in a *350 preheated oven for 30-35 minutes, or until golden brown. Remove from oven and let stand for 10 minutes before serving. For serving, heat 2 C. maple syrup, stir in remaining 1 tsp. of Mulling Spice and enjoy!

Chicken Divane

Submitted by Jacque Balmforth

6 Chicken Breasts – Cooked and cut into bite-sized pieces
3 Bunches of Broccoli – Cut up and steamed
2 Cans Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Mayo
½ tsp. Curry Powder
2 tsp. Prepared Mustard
1 Cup or less Parmesan Cheese
Paprika

Drain Broccoli and arrange in a 9x13 pan. Spread 1/3 of the sauce on top of Broccoli. Place Chicken on top. Spread the rest of the sauce on top. Sprinkle with Parmesan Cheese, as desired, and Paprika. Bake at 350 for 45-60 minutes.

Options:
**2 pkgs. 10 oz. frozen Broccoli – cooked according to directions instead of fresh Broccoli.
**My mom has removed the Mayo from this recipe and swears it tastes better. I made mine that night with the Mayo.
**Because my family likes things a little more “saucy”, I 1½ the sauce.
**For smaller casseroles you could easily ½ this recipe and place in a smaller pan.

Enjoy!

Southwestern Cowboy Cobbler

Submitted by Dixie Sloan

Bake 400 degrees 20 min

2 T oil
1 medium onion, chopped
¼ c chopped green pepper
¼ c chopped red pepper
Heat oil and sauté onions and peppers ‘til cooked.

Stir in:
1 t chili powder
1 t ground cumin
1 t oregano
1 t salt
½ t pepper

Add
2 c cubed, cooked chicken
2 10-oz cans mild enchilada sauce
1 15-oz can Mexican stewed tomatoes
1 15-oz can black beans, drained and rinsed
Simmer while making cornbread topping.

Topping:
Combine:
1/3 c flour
1/3 c cornmeal
2 T sugar
1/3 t salt
1 ¼ t. baking powder

1/3 c sour milk (use lemon juice)
1 egg
½ c shredded cheese
½ c chopped cilantro, divided
Add 1 t lemon juice to milk. Let sit to sour. Whisk egg into milk. Add to dry mixture. Stir In cheese and half of cilantro. Pour the simmering bean mixture into a 9” x 9” casserole dish and drop cornbread mixture by the spoonful onto bubbling sauce, dumpling style. Bake 20 minutes, 400 degrees and sprinkle with remaining cilantro to serve.

NOTE:To make this less “hot” substitute chicken broth for 1 can of enchilada sauce and omit chili powder. One small packet of corn bread mix can be substituted for the homemade cornbread mixture. (You may have to increase the milk to 2/3 c.)

Lasagna

Submitted by Barbara Stott

1 lb. hamburger
3/4 cup water
1 tsp. salt
1 - 32 oz. jar spaghetti sauce
12 oz. Cheddar cheese, grated
1 - 8 oz. pkg. lasagna noodles
1 cup Ricotta cheese
12 oz. mozzarella cheese

Brown meat, drain. Add water, sauce and salt. Bring to boil. In 2 quart baking dish layer sauce, uncooked lasagna, Ricotta cheese, mozzarella and cheddar cheese. Repeat ending with sauce. Top with cheese. Cover tightly with foil and bake 375 degrees F. for 1 hour. Let stand 10 minutes before cutting.

Enchilada Casserole

Submitted by Loralei Holt

Corn Tortillas
5 tbsp. margarine
5 tbsp. flour
2 tbsp. chili powder
1 qt. tomato juice
1/2 tsp vinegar
1 tsp. salt
1 lb. seasoned ground beef
1 bunch green onions
cheese
1 pint sour cream

Add margarine, flour and chili powder together and cook until mixed. Add tomato juice, cook and thicken. Add vinegar, salt and sugar. Cook the seasoned ground beef with salt and pepper. Layer the casserole in this order: 1/3 of the sauce, seasoned ground beef, pieces of corn tortilla, half of green onions, sour cream (I put it in a zip-lock bag and cut a hole in a corner to squeeze it out), and some cheese. Repeat layers and top with sauce and cheese. Heat in over until hot.

Chicken Divan over Rice

Submitted by Becky Curtis

5 boneless chicken breasts, cooked, cooled and cubed
3 cups broccoli florets, thawed
1 -10 1/2 oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1 cup sharp cheddar cheese, shredded
Optional: Top with bread crumbs or crushed croutons

Boil chicken breasts, cool and cut into cubes.

In bowl mix soup, mayonnaise, curry and lemon juice.

Put thawed broccoli in boiling water for about 1 minute. Drain.

In a 9x13 inch glass baking dish, spray with nonstick cooking spray. Place florets in bottom of pan, layer with chicken cubes, then pour soup mixture over chicken, layer top with cheese. Add crumbs if desired. Bake at 350 degrees F for 20-30 minutes until heated through and starts to bubble.

Great alone or over rice.

Creamed Chicken/Turkey for Crepes or Enchiladas

Submitted by Bernice Earl

2 Tlbs. butter or margarine
1/2 tsp. salt
1/4 cup chopped green pepper (optional)
1/4 cup cashew nuts (raw w/out salt)
1 onion, thinly sliced
2 cups cut up chicken or turkey1 can cream of chicken soup
1 cup carrots (sliced)
1/2 cup milk

In butter, saute green pepper and onion until tender. Stir in soup, milk, salt; add nuts, meat, and carrots and heat thoroughly. Fill crepes or tortilla shells. Roll. After arranging in pan, cover with another can of cream of chicken soup partially diluted with milk (gravy like). Sprinkle generously with cheese. Bake at 375 degree oven for 20 minutes.

This is a real favorite with my family.

Microwave Carmels

Submitted by Marie Burke

1 cup butter
1 cup granulated sugar
1 cup light Karo syrup
1 can (14 oz.) sweetened condensed milk
1 cup brown sugar

Melt butter in a large bowl in the microwave. Add other ingredients. Microwave on high for 5 minutes. Stir. Microwave on high for 5 more minutes. Stir. Microwave on high for 3 minutes, stir. Test in cold water for a firm, soft ball. If not done, put back in the microwave for 1 minute intervals until it reaches a firm soft ball stage. Pour into a buttered 9 x 13 - inch pan. Cool - Cut - Eat!!

White Yeast Bread

Submitted by Bernice Earl

This is a page from my Betty Crocker cook book. This is the closest recipe I've found to be "like" what I learned to do about 100 years ago - we didn't use a recipe. I know to alter according to the feel of the dough.

So easy--so good! Warm mixing bowl with hot water in cold weather.

2 loaves
2 pkg. active dry yeast
1/2 cup warm water (not hot--110 to 116 degrees)
1 3/4 cups lukewarm milk**, water or potato water
7 to 7 1/4 cups sifted Gold Medal Flour
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soft shortening

4 loaves
2 pkg. active dry yeast
1 cup warm water (not hot--110 to 116 degrees)
3 1/2 cups lukewarm milk**, water or potato water
14 to 14 1/2 cups sifted Gold Medal Flour
6 tbsp. sugar
2 tbsp. salt
1/4 cup soft shortening

In a mixing bowl, dissolve yeast in warm water. Add milk, half the flour, sugar, salt and shortening. Beat with spoon until smooth and batter falls from spoon in "sheets." Using your hand, mix in enough of the remaining flour until dough cleans the bowl. Turn out onto lightly floured board. Cover and let rest, 10 to 15 minutes. Knead until smooth and blistered, about 10 minutes. Place in greased bowl, turning once to bring greased side up. Cover with a cloth. Let rise in warm place (85 degrees) u until double in bulk, about 1 hour. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)

Punch down, cover and let rise again until almost double, about 30 minutes. Divide into two parts. Round up and let rest 10 to 15 minutes. Shape into loaves. Place in greased loaf pans, 9x5x3 inch pans, sealed-edge down. Grease top of loaf. Cover with cloth; let rise until sides reach top of pan and center is well rounded, 50 to 60 minutes. Test loaf by touching gently at corner. If a slight indentation remains, loaves are ready for baking. Be careful that loaves do not rise to much.

Heat oven to 425 degrees. Place loaves in center of oven not touching each other or sides of oven. (Heat must circulate freely for even baking.) Bake 25 to 30 minutes or until deep golden brown. To test the loaf, tap the crust. Loaf should sound hollow when done. If it doesn't bake, a few minutes longer. Immediately remove bread from pans. Place on wire cooling racks or across top edges of the bread pan. Do not place in direct draft.

*A few drops on wrist will feel quite warm

**Scaled then cooled

Herb - Parmesan Bread

Submitted by Nolene Reynolds

2 cups warm water
2 tbsp. sugar
2 tbsp. soft butter
1 1/2 tbsp. dried Oregano leaves
2 pkg. active dry yeast
2 tsp. salt
1/2 cup + 1 tbps. grated Parmesan cheese
4 1/2 cups sifted flour

Sprinkle yeast over water in a large bowl. Let stand....then stir to dissolve yeast.
Add sugar, salt, butter, 1/2 cup cheese, oregano, 3 cups flour. Beat at low speed until blended. At medium speed until smooth (2 minutes).
With a wood spoon, gradually beat in the rest of flour.
Cover bowl with plastic wrap. Let rise 45 minutes - til light and bubbly.
Lightly grease large loaf pan or 1 1/2 - 2 quart casserole.
Preheat oven to 375 degrees.
Stir down batter. Beat vigorously 1/2 minute. Turn into pan. Sprinkle with remaining Parmesan cheese.
Bake 55 minutes (less time if in glass pan).
Turn out on rack to cool or serve warm.

This is a Reynolds family summer barbecue favorite and always served with strawberry jam!

Asiata Chibatta

Starter:
1 1/2 cups flour
1/2 cups wheat or rye flour
1 1/4 cups water
1/4 tsp. yeast

Mix the above ingredients well, cover and let stand overnight.

Mix starter with:
1/2 cup water
1 1/2 tsp. salt
1/2 tsp. yeast
pizza flavoring (optional)
2 or more cups flour
1 cup grated or diced Asiago or Parmesan cheese

Mix well, adding a bit more water or flour until dough is firm but slightly sticky.

Let rise - covered - until puffy. Shape dough into 2 or loaves and place on a parchment covered stone or baking sheet. Let rise until puffy.

Bake at 350-400 degrees until golden brown (20-25 minutes).

Mom's Butterflake Rolls

Submitted by Debbie Loock
(my mom learned to make these rolls at a Relief Society meeting in the 1960's)

2 eggs, slightly beaten
1/3 cup granulated sugar
1/2 cup warm water
5-6 cups flour
1 cup boiling water
butter, margarine or soft spread margarine
1 can evaporated milk
1 tsp. salt
2 pkgs. dry yeast (I use quick rise yeast)

Put the eggs in a large bowl or mixer (I use my Kitchen Aide). Beat slightly. Add the evaporated milk, sugar and salt - mix well. Dissolve the yeast in the 1/2 cup warm water. Pour the 1 cup boiling water into the egg/milk mixture (with mixer running). Add the yeast when it is dissolved. Add the flour - mix in the first five cups - the dough should be quite sticky, but if needed add up to six cups of the flour. Mix well. Pour the dough onto a well floured, flat surface. Roll with a flour covered rolling pin until the dough is a large rectangle about 1/4 or 1/2 inch thick. Spread with butter or margarine then fold the dough in half, pressing out all the air bubbles. Spread a second time with butter and fold again. Cut the dough into 1 inch strips and then into 1 or 1 1/2 inch squares. Place in well greased muffin tins with the cut edges (not the folded edges) facing upwards. Cover with a towel and let rise. (1 1/2 hours with quick rise yeast or 3 hours with regular yeast). Bake at 375-400 degrees until golden brown.

Dinner Rolls

Submitted by Diane Plaizier

5 cups scalded milk
1/2 lb. butter
3 tbsp. dry yeast
2 tsp. salt
1 1/3 cups granulated sugar
2 tsp. vanilla
4 eggs
Flour - about 5 lbs.

Directions:

Add the butter to the milk (after it has been scalded) and allow to melt. Add the dry yeast, sugar and salt. Stir to blend. Add flour (enough to make spongy dough).

Beat eggs in separate bowl. Add eggs and vanilla to flour/yeast mixture. Add more flour to make a soft dough - mix thoroughly.

Roll into desired roll shapes. Let rise until doubled.

Heat over to 375 degrees and bake for 12 minutes or until light golden brown.

Brush with butter. Remove from pans and cool.

Peach Rasberry Jam

Submitted by Shari Gibbons
(made and brought by Shari Gibbons, Loralei Holt's recipe)

8 cups mashed peaches
2 cups frozen raspberries
9-10 cups sugar
1/2 cup lemon juice

Mix these four ingredients together. Boil slowly for fifteen minutes, stirring with a wooden spoon. Remove from heat and add two large packages (6 oz. size) Raspberry Jello. Stir and mix well. Pour in bottles while hot and seal. Steam in canner for 15 minutes.

Orange Rolls

Submitted by: Mavis Hales

1 1/2 cups scaled milk
1/3 cup sugar
1/2 c vegetable oil
1 tsp. salt
1 1/2 pkg. dry yeast
1/4 cup warm water
1/4 cup orange juice
2 tbsp. orange rind (grated)
2 eggs, beaten
5 cups sifted flour

Pour hot milk over sugar, salt and oil in mixing bowl. When lukewarm, add eggs, orange juice, grated rind and yeast softened in warm water. Stir in about 1/2 of the flour and beat well. Add additional flour until dough starts to pull away from spatula and sides of bowl. (Dough will be sticky). Place in lightly oiled bowl; turn once to grease surface. Cover and let rise in warm place until double in size. Punch down, cover, and let rest for 10 minutest. Flour hands and pull out golf ball size pieces of dough. Roll lightly between palms of hands until you have a roll about 4-5 inches long. Tie loosely into a knot and place on greased cookie sheet. Cover and let rise until almost double. Bake 12-15 minutes at 375 degrees. While hot, glaze with Orange Icing.

Orange Icing

1 tbsp. orange grated orange rind
1 cup powdered sugar
2 tbsp. orange juice

Blend until smooth and brush icing on hot rolls with a pastry brush.

Sarah's Salad

Submitter by Shari Gibbons
(I love this green salad because it's fairly simple, easy to make and we love the taste.)

1 head iceberg lettuce
3 strips bacon
1/2 (10 oz.) package frozen peas
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese (or about 2 1/2 ounces in strips)
2/3 cup chopped green onion
1/4 cup mayonnaise
1/4 cup Miracle Whip salad dressing

Wash and drain lettuce. Dry thoroughly. Dice bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired. with the mayonnaise spread on last. Cover tightly and refrigerate overnight.) Chill. Toss when ready to serve and garnish with bacon.

Makes 8 servings.

Lion House Recipe

Rocky Road Cake

Submitted by Anna Rae Nelson
A Nelson favorite, adapted from "All Fools Cake" recipe

2 cups flour
2 cups sugar
1 cup salad oil
2 tsp. soda
1 tsp. salt
1/2 cup cocoa
2 unbeaten eggs
1 tsp. vanilla

Put ingredients into a large mixer bowl and beat well adding 1 1/2 cups boiling water. Beat again, then pour into greased and floured dripper pan. Bake in a 350 degrees oven for about 30 minutes. Do not overbake!

Rocky Road Frosting

Melt together 2 squares chocolate, 1/2 cube butter or margarine, 1/4 cup water, and 1 cup miniature marshmallows. Cool and add 1 teaspoon vanilla and enough powdered sugar for desired consistency. Spread a thin layer on cake, then thin remainder of frosting and add 1 cup miniature marshmallows and 1 cup broken nuts. Spread over the cake.

Pecan Shortbread Bars

1 cup softened unsalted butter
1/3 cup brown sugar
1/4 tsp. salt
1/2 cup chopped pecans
1/3 cup sugar
1/2 tsp. vanilla
2 cups flour

Beat butter and sugar at medium speed for about 1 minute. Add salt and vanilla and mix. At slow speed add flour in 3 additions, beating just until incorporated. Stir in pecans. Press evenly in 9 x 13" ungreased pan. Bake at 325 degrees F. for about 30 minutes or until golden. Let cool for 5 to 10 minutes and cut into desired squares. Let cool completely. Melt about 3/4 cup chocolate chips and drizzle over the top.

Vegetable Salad

Submitted by Loralei Holt

1 green pepper, cut up
1 red pepper, cut up
Swiss cheese, grated
1 pkg. bacon, cooked and crumbled
tomatoes
cashew nuts
romaine lettuce
red onion (to taste)

Mix together and chill. Add some Briannas Poppy Seed Dressing just before serving.

Molten Chocolate Cake

4 pieces (squares) Semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 whole eggs yolks
6 tbsp. flour
2 cups Real Whipping Cream (seriously it's much better)
2 tbsp. sugar

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate in also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.

Fresh Tomato Soup

2 cups water
5 pounds fresh tomatoes (15 medium)
1/4 cup sugar
2 tbsp. salt
1 tbsp. pickling spices
3 large onions
bunch of parsley, chopped
1 bunch celery (6 cups diced)
5 strips bacon
2 tbsp. flour

Cut tomatoes into quarters. In a large stock pot add the tomatoes, water, sugar, salt, spices, onion, celery, parsley and bring to a boil. Simmer 1 1/2 to 2 hours.

Cut the bacon fine and brown. Add flour and just brown lightly. Put the tomatoes and vegetable mixture through a vitamix juicer or a blender, then return to the pot. Add the bacon to the tomato mixture and bring to a boil.

Makes 10-12 servings.

Add 1 teaspoon of unsweetened cream to each bowl before serving.

**Make only from fresh tomatoes when in season. this will keep well frozen or canned, but leave out bacon and flour and add to soup before serving.

Cherry Dessert

Submitted by Sylvia
(Recipe by Suzie Castro in California)

1 cup crushed pretzels
1 cup white sugar
1 cup melted butter
1 or 2 cans or cherry pie filling - CHILLED
1 0z container Cool Whip
1 cup powdered sugar
1 oz pkg. cream cheese

In medium size bowl, combine 1 cup crushed pretzels and 1 cup sugar. Pour melted butter into mixture and stir to make a soft dough. Spray 1- 9x13 or 2- 8 inch pie plated with Pam. Pat dough into bottom of plate. Refrigerate till butter is chilled, maybe 1/2 hour. In mixing bowl add Cool Whip, softened cream cheese and mix until smooth. Gradually add 1 cup of powdered sugar and mix until creamy and smooth. Pour evenly on top of crust. Refrigerate for at least 1/2 hour. Open chilled can of Cherry pie filling and pour over the top. Enjoy!

Berry Fruity Salad

Submitted by JoAnne Baron

2 lbs. strawberries
12 oz. raspberries
12 oz. blueberries
12 oz. blackberries
Kiwi as a garnish

Dress with simple syrup.
1/4 cup sugar
1/4 cup water
Microwave 1 minute.
Cool, than pour over salad (do not need to pour all the syrup on the salad).

Fluffy Pink Salad

Submitted by Candee Robinson

1 container cottage cheese, 24 oz.
1 package strawberry Jello
1 can crushed pineapple
1 carton of Cool Whip, 8 oz.

Combine dry jello and cottage cheese. Drain pineapple. Add to mixture. Fold in Cool Whip. Add strawberries, if desired. Keep refrigerated until ready to serve.

Pasta Vegetable Salad

Submitted by Pat Todd

2-4 cups pasta, cooked according to package directions
2 cups carrots
2 cups celery
1 chopped onion (or tbsp. dehydrated onions) or chopped green onions
1 can garbanzo beans
1 can kidney beans
1 can green beans
1 can whole kernel corn
1 can olives (I usually cut them in half)

Combine above ingredients with Italian dressing and refrigerate several hours or overnight.
The beans add a lot of protein and fiber.
Before serving add more dressing as needed, a little onion powder, salt and pepper as needed and add:

1 10-12 oz. bag of frozen green peas, thawed
2 to 3 cups grated cheese
2 to 3 slices tomatoes on top of salad

Chicken Pasta Salad

1 package Rigatoni
1 large jar pasta sauce
1 large can chicken or 1 chicken breast cubed and cooked or cup of roasted chicken, shredded
1 can medium olives or sliced olives
1 bunch green onions, chopped
1/4 cup olive oil
1/8 cup soy sauce
1 tbsp. minced garlic
1 cup Parmesan cheese
Fresh basil, artichoke hearts, peas (all optional)

Serves 8-10

Mandarin Orange Jello Salad

Submitted by Diane Wilber

2 (16 oz.) cartons small curd cottage cheese
1 (12 oz.) container Cool Whip
2 (6 oz.) cartons orange Jello (do not dissolve Jello, just put in the dry powder)
3 911 oz.) cans mandarin oranges, drained

Combine cottage cheese, Cool Whip and dry jello; mix well. Fold in mandarin oranges.

Refrigerate for 24 hours before serving.

This is an all time favorite of Mike's mother, whenever we would get together for dinner in Cato-Meridian, New York, during the 21 years we lived in Vergennes, Vermont. It was always quickly consumed, yet is so easy to prepare. Enjoy!

Pasta Salad

Submitted by Bernice Earl

This is one of those "add amounts as you like it" recipes

17 oz. pkg bowtie pasta
2 - 12.5 oz. cans cooked chicken (Kirkland Brand)
green seedless grapes
4 large stalks of celery (to your taste)
cashew (I like to use the raw, unsalted ones)

For the dressing I used Miracle Whip, some ready made Ranch Dressing, and milk to thin it down. That is all there is to it. We like it and hope you will too.

Fruit Salad

1 large pkg. vanilla pudding
1 can pineapple chunks
2 bananas
1 can fruit cocktail
1 can mandarin oranges
2 dozen strawberries
1 medium cantaloupe

Slice strawberries, bananas, and cantaloupe into bite sized pieces. Combine all fruit in a bowl with juice from pineapple and fruit cocktail. Pour pudding powder over fruit and stir. Refrigerate until ready to serve.

Shirmp Salad

Submitted by Marie Burke

22 oz. sea shell macaroni, cooked, rinse, and cooled in refrigerator. In a large bowl make a dressing of 3/4 cup Miracle Whip, 3/4 cup mayonnaise, 1/2 cup canned milk. Stir with whisk. Add 1 chopped green pepper, 6 green onions (finely chopped), 2 large chopped tomatoes, 1 cucumber (peeled and chopped), 2 cups frozen peas (rinsed). Add macaroni and mix. Salt and pepper to taste.

Gluten-free Chocolate Chip Cookies

Dry Ingredients
1 1/4 cups white rice flour
1/2 cup sweet rice flour
1/4 cup corn starch
1 tsp. baking soda
1/2 tsp. salt

Wet Ingredients
3/4 cup butter, softened
1/4 cup granulated sugar
3/4 cup Dark brown sugar
2 large eggs
2 tbsp. vanilla extract
1 - 12 oz. bag chocolate chips

Preheat oven to 350 degrees F. and line 2 cook sheets with parchment paper. (It will be your new best friend.) Cream butter, sugar, and brown sugar about 1 minute on medium speed with hand held mixer. Add eggs, 1 at a time mixing well after each addition. Add dry ingredients and vanilla; mix until a dough forms. Stir in chocolate chips with a wooden spoon. Drop by rounded tablespoons of dough onto cookie sheets, about 2" apart.

Bake 10 to 12 minutes or until golden brown.

Remove and place pan on wire rack to cool, 3 to 5 minutes, then transfer cookies directly to rack to cool completely. Store cookies in an airtight container.

Roasted Tomato Soup

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil
1/4 cup good-quality balasmic vinegar
6 large garlic cloves, peeled
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup chopped yellow onions
2 tbsp. fresh thyme leaves

2 cups chicken stock
1/2 cup shredded carrots
4 tbsp. butter (optional)

Directions:

Preheat the oven to 400 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, olive oil, vinegar, onions, garlic, salt and pepper, to taste. Spread the mixture out on a non-reactive baking sheet. Roast the vegetables in the oven for 30 minutes.

In a small saucepan add 2 cups chicken stock and 1/2 cup shredded carrots. Cook until carrots are tender (about 20 minutes). Pour the broth and carrots through a strainer into a soup pot. Reserve the carrots to add to the oven vegetables.

Add the roasted tomatoes and carrots to the broth in the soup pan. Bring the mixture to a simmer and add the fresh basil leaves. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. The soup can be blended until smooth, but you can leave a few chunky pieces for a nice texture.

Best Fudge

Submitted by Marie Burke

5 cups sugar
7 oz. of Hershey bars, broken up
12 oz. can evaporated milk (Sego Milk)
1 cube butter
2 - 6 oz. packages chocolate chips
1 tsp. vanilla
2 cups walnuts
dash salt

Combine sugar, milk, butter in a heavy pan. Bring to a rolling boil, stirring constantly with a wooden spoon to keep from scorching. Boil 4 minutes. Remove from heat and add chocolate pieces and vanilla. Stir until melted. Add walnuts. Pour into 9x13 inch buttered dish.

Don't eat more than one pound per day.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 - 14 oz. Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 - 8 oz. Cool Whip, thawed, divided
8 Oreo Cookies, finely chopped
1 tbsp butter, melted

Line 4x8 loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in milk, juice and 2 cups of Cool Whip. Pour into pan.

Top with chopped cookies and butter, press into mixture. Cover. FREEZE at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries. Slice and serve.

Corn Pasta Salad

2 cups cooked tri-colored spiral pasta
1 (16 oz.) package corn, thawed
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup red onion
1 cup chopped celery
1 medium green pepper, chopped
1 cup picante sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
1 garlice clove
1 tbsp. sugar
1/2 tsp salt

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.
Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Potato Salad for 8-10

Submitted by Marlene Simms

3 lbs. red potatoes (cut in 1/2 inch pieces leaving the skins on)
1/2 cup or more diced sweet vidalia onion
1 cup Best Foods Mayonnaise
1 tbsp. cider vinegar
2 tsp. prepared mustard
1/2 tsp. black pepper
1/3 cup sweet pickle relish, drained
3 hard boiled eggs, chopped
1 tsp. sugar
1 tsp. celery salt
3 stalks celery, diced

Bring to a boil 2 quarts of water with a lid. Add the potatoes to the pot and cover it just until the pot returns to a boil. Reduce heat to medium high, uncover and cook at a moderate boil until very tender, about 13-15 minutes. Meanwhile in a 3 quart or larger bowl, add the remaining ingredients.

When the potatoes are tender, drain well and cool until warm but not hot. (You can rinse them with cool tap water to speed this process.) Add the potatoes to the bowl. Cover and refrigerated until cool, about 2 hours. Before serving, taste the salad and add more salt and pepper if desired.